Friday, April 18, 2014

Furikake Salmon

Here's a popular fusion dish in Hawaii. You can use any fish but Salmon and Ahi are the popular ones.
Start by washing your fish with water. Then pat down really good and dry with paper towels. 
Next, lightly grease your baking pan or sheet.
Add salt and pepper before or after greasing. 
Here's a handy suggestion... after washing your oily brushes and drying them, put them in a small glass with sea salt (or rice). The salt will drain the liquid out of the brush. I did this before with my cell phone that dropped in the water.
 Next, place your fish skin-side up on the grease pan and add more olive oil, salt and pepper. 
Flip the flsh over so that the skin-side is now down then oil it again, add salt and pepper as desired. Don't be afraid of too much oil. Olive oil is so good for you and it makes your fish soft and juicy.  
Next, mix wasabi and mayo. If your using powdered wasabi, just add a tiny bit of water to the powder and mix until it becomes a pastey ball.
Spread generously all over the top of the fish. 
Then gently pour your furikake (rice seasoning) on the mayo-mix. 
Here's me making Japanese food for Japanese people. 

Pop it in a preheated over and bake uncovered for 20 minutes at 350 degrees.
Garnish with lemons and some greens. I used radish sprouts here. 
Yay! I love leftovers! 

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